Chicken Lemon Rice Soup

Chicken Lemon Rice Soup

Servings - 2 - 3

INGREDIENTS
Water - 2 litres

Carrots - 135 grams

Onions - 100 grams

Celery stalk - 45 grams

Salt - 1 teaspoon

Black peppercorns - 1/2 teaspoon

Bay leaf - 1

Chicken breast - 320 grams

Olive oil - 15 milliliters

Garlic - 1 tablespoon

Onions - 120 grams

Carrots - 120 grams

Thyme - 1 teaspoon

Washed arborio rice - 150 grams

Black pepper - 1/8 teaspoon

Salt - 1/4 teaspoon

Lemon jucie - 35 milliliters

Parsley - 1 tablespoon

PREPARATION

1. Take a heavy skillet, add 2 litres water, 135 grams carrots, 100 grams onions, 45 grams celery stalk, 1 teaspoon salt, 1/2 teaspoon black peppercorns, 1 bay leaf and mix it well.
2. Then, add 320 grams chicken breast and mix it again.
3. Bring it to a boil.
4. Cover it with lid and cook for about 30 minutes on medium heat.
5. Open the lid and give it a nice stir.
6. Remove the chicken from it and place it on a board.
7. Shred the chicken into small pieces with the help of a fork.
8. Strain the stock properly and keep aside.
9. Heat 15 milliliters olive oil in a heavy skillet, add 1 tablespoon garlic and stir well.
10. Then, add 120 grams onions and fry till translucent or until it turns golden brown in color.
11. Add 120 grams carrots and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Now, add 1 teaspoon thyme, shredded chicken and mix it well.
14. Add 150 grams washed arborio rice and mix it well.
15. Then, add the prepared stock in it and mix it again.
16. Bring it to a boil.
17. Add 1/8 teaspoon black pepper, 1/4 teaspoon salt and mix it well.
18. Cover it with lid and cook for about 20 minutes on medium heat.
19. Open the lid and give it a nice stir.
20. Add 35 milliliters lemon juice, 1 tablespoon parsley and mix it well.
21. Cook for 5 - 7 minutes on medium heat.
22. Remove it from heat.
23. Serve hot.